0:00:02 > 0:00:06'People in hospital are already at their most vulnerable
0:00:06 > 0:00:10'without having to be subjected to unhealthy and unappetising food.'
0:00:10 > 0:00:13All people want is just good food.
0:00:13 > 0:00:16'I believe that good, nutritious food
0:00:16 > 0:00:21'not only lifts the spirits of patients confined to a hospital ward but that it can be a medicine, too.
0:00:21 > 0:00:26'Patients in our hospitals are simply not getting the food they deserve.'
0:00:26 > 0:00:29- The food's awful.- We thought it was a joke to start with.
0:00:29 > 0:00:31- Tasteless.- Atrocious.- Quite bland.
0:00:31 > 0:00:36'In a recent survey, a third of people asked described the food as unacceptable
0:00:36 > 0:00:39'and nearly a quarter of patients wouldn't eat it,
0:00:39 > 0:00:42'instead relying on food brought in by family and friends.
0:00:44 > 0:00:47'£50 million has been spent in the last decade
0:00:47 > 0:00:49'trying to improve the quality of our hospital food,
0:00:49 > 0:00:52'but so far, there's been little sign of improvement.
0:00:52 > 0:00:55'I took up the challenge to bring healthy, tasty food
0:00:55 > 0:00:58'to the wards of Scarborough General Hospital.
0:00:58 > 0:01:01'And patients who had been previously turning away their food
0:01:01 > 0:01:04'are now looking forward to mealtimes.'
0:01:04 > 0:01:09- I think the food's excellent. - No complaints whatsoever. - The soups now are brilliant.
0:01:09 > 0:01:12'So I've proved it can be done.
0:01:12 > 0:01:16'Now the challenge is to bring about change across the rest of the UK.'
0:01:16 > 0:01:20You know, I'm not trying to create a Michelin-star meal,
0:01:20 > 0:01:23but what I am trying to create is good, simple food.
0:01:28 > 0:01:32'After I proved at Scarborough it is possible to improve the quality of hospital food
0:01:32 > 0:01:34'and stay within the budget,
0:01:34 > 0:01:39'I was determined to bring about similar change in hospitals right across the country.
0:01:39 > 0:01:42'But when I began working with a team at Birmingham's Royal Orthopaedic,
0:01:42 > 0:01:48'it quickly became clear that I have a huge task ahead of me.'
0:01:49 > 0:01:52You haven't measured it. I reckon they've got about
0:01:52 > 0:01:55ten litres of custard still sat in there.
0:01:55 > 0:01:58'The team had no idea of how many people they were cooking for.
0:01:58 > 0:02:03'They were just guessing the numbers and the recipes, leading to shocking levels of waste.'
0:02:03 > 0:02:06Tell me the recipe for 100 portions of cottage pie. Off the top of your head.
0:02:06 > 0:02:12I'll be honest, I don't know. We're just used to the way we do it and I will do that now.
0:02:12 > 0:02:15'To show how things could be done, I took over as head chef.'
0:02:15 > 0:02:19The boiled potatoes for the trolleys, please.
0:02:19 > 0:02:21One minute! Come on!
0:02:22 > 0:02:25Ready 15 seconds early. Brilliant.
0:02:26 > 0:02:30'But with effecting change in this one hospital a major job in itself,
0:02:30 > 0:02:36'it was obvious that my plan to do the same throughout the UK was going to require some backup.
0:02:36 > 0:02:39'So I've enlisted a team of world-class chefs to help
0:02:39 > 0:02:41'and sent them out to hospitals in their local area,
0:02:41 > 0:02:44'where each of them has been given their specific task.'
0:02:44 > 0:02:48You've got Galton Blackiston of Norfolk. He's based in King's Lynn.
0:02:48 > 0:02:51He's doing vegetarian options
0:02:51 > 0:02:54and trying to increase the turnover of the restaurant, so that's quite difficult.
0:02:54 > 0:02:59The reality is massively sinking in. This is really taking me out of my comfort zone.
0:02:59 > 0:03:04In Cornwall, the Tanner brothers are doing fork-mashable food for stroke patients.
0:03:04 > 0:03:08Not only has it got to be nutritious but it's got to taste good, as well.
0:03:08 > 0:03:10We didn't know what we were coming into.
0:03:10 > 0:03:13We do now. It's been a big eye-opener.
0:03:13 > 0:03:18Stephen Terry's got to create a lamb dish for the entire NHS in Wales,
0:03:18 > 0:03:21which is a pretty tall order, in my opinion.
0:03:21 > 0:03:23Wales is synonymous with lamb.
0:03:23 > 0:03:28It's very important for me that we serve Welsh lamb in Welsh hospitals.
0:03:28 > 0:03:32And then you've got Lawrence and Paul, who are based at the Royal Free in London.
0:03:32 > 0:03:34It's quite unique that they've gone partly cook-chill
0:03:34 > 0:03:38and they want to go back to where they were before and produce freshly cooked food.
0:03:38 > 0:03:44- At the moment, the soup is made... - 60 miles away in the production kitchens.- OK.
0:03:44 > 0:03:48Wouldn't it be nice if, every day, there was a fresh, fresh soup?
0:03:48 > 0:03:54'And back in Birmingham, to get head chef Tracy to understand how she can perform her job more efficiently,
0:03:54 > 0:03:58'she worked a shift with Michelin-star chef Glynn Purnell.'
0:03:58 > 0:04:03- Two egg course.- See? There you go. They're listening now, you see?
0:04:03 > 0:04:07'So with a more motivated Tracy now taking control over her kitchen,
0:04:07 > 0:04:10'I can now move onto examining the books
0:04:10 > 0:04:13'and making sure we can bring about change within the budget.
0:04:13 > 0:04:18'The kitchen here is currently heading towards a yearly overspend of £27,000.
0:04:18 > 0:04:21'But I can immediately see another way we could cut costs.
0:04:21 > 0:04:25'By making sandwiches and not buying them in.'
0:04:26 > 0:04:32- No-brainer, that. Do we realistically spend 90 quid a day on sandwiches?- Easy.
0:04:32 > 0:04:35- Easy?- That's just patients. We have staff, as well.
0:04:35 > 0:04:39- And the price is higher. - Oh, so it's that and that?- Yeah.
0:04:39 > 0:04:41We used to do them all ourselves.
0:04:41 > 0:04:45We spend 1,000 quid a week on sandwiches?
0:04:46 > 0:04:48It's madness!
0:04:49 > 0:04:52I've figured out if we make them,
0:04:52 > 0:04:55that will half that bill,
0:04:55 > 0:04:58brings me a £14,000 a year profit
0:04:58 > 0:05:00just by making them themselves.
0:05:00 > 0:05:05'The overspend is one of the reasons why the team here are under threat of losing their jobs,
0:05:05 > 0:05:08'so it seems crazy that they're wasting so much money
0:05:08 > 0:05:11'buying in ready made sandwiches.
0:05:11 > 0:05:15'Making their own wouldn't just save them money, it's a way that they could make money, too.
0:05:15 > 0:05:18'I have an idea I need to run past head of facilities Emma.'
0:05:18 > 0:05:21- This is quite a big thing.- Yeah.
0:05:21 > 0:05:26- The sandwiches are costing £1,000 a week.- Right, yeah.- All right?- Mm-hm.
0:05:26 > 0:05:29I'd like to make most here.
0:05:29 > 0:05:33We've got the ability to do it in there, we've got the staff,
0:05:33 > 0:05:38but we need some form of selling... Two things I want to ask you.
0:05:38 > 0:05:42One is, I want to ask you about a baguette bar. Can I have some money for that?
0:05:42 > 0:05:44You can see quickly how much I can generate.
0:05:44 > 0:05:48So we stop selling these. If you want to go to the trust with that...
0:05:48 > 0:05:51- I can go and walk into an office. - You can explain.
0:05:51 > 0:05:55- OK, I'll go and walk into an office. And that, thank you.- Take that
0:05:55 > 0:05:59- and then go beg.- I'll go and work my magic, then.- Yeah.
0:06:00 > 0:06:04'At the moment, the restaurant generates £600 a day.
0:06:04 > 0:06:09'But Emma's already told me that we need to reach our daily target of at least £800.
0:06:09 > 0:06:12'So if she can convince the trust to invest some money,
0:06:12 > 0:06:16'I know we can achieve this by selling fresh baguettes to the staff and visitors.
0:06:17 > 0:06:21'While I'm waiting for an answer, I talk to the team about my plans.'
0:06:22 > 0:06:24So we're going to make our own baguettes.
0:06:26 > 0:06:29Currently we're spending £1,000 a week on sandwiches.
0:06:29 > 0:06:32- That's madness.- Mm.- Madness.
0:06:32 > 0:06:35The fact of the matter is, we need £800.
0:06:35 > 0:06:38£850, ideally, so it gives us a buffer.
0:06:38 > 0:06:41So if we can do another £200 a day,
0:06:41 > 0:06:44when words gets around, I think we'll easily do it.
0:06:44 > 0:06:50'I introduced a baguette bar while I was revamping the hospital restaurant at Scarborough
0:06:50 > 0:06:52'with Pat and her team. It's been a huge success
0:06:52 > 0:06:55'and has created a whole new revenue stream.
0:06:55 > 0:06:58'Hopefully we can replicate that here in Birmingham.
0:06:58 > 0:07:03'Another success at Scarborough was to have identical menus for both the restaurant and patients.
0:07:03 > 0:07:08'This helped streamline the kitchen, gives them greater control over costs
0:07:08 > 0:07:10'and ultimate reduced their waste.
0:07:10 > 0:07:12'I'm confident that it will work here, too.'
0:07:12 > 0:07:15With the menu we're going to write now,
0:07:15 > 0:07:17the idea being all the patients get exactly the same food
0:07:17 > 0:07:20as what we serve in the restaurant.
0:07:20 > 0:07:24All right? I want you to make sure that we've got recipes for everything for when I come back.
0:07:24 > 0:07:26I'll send you the bits and pieces I'm going to add to it,
0:07:26 > 0:07:29like the sticky toffee pudding recipe and stuff.
0:07:29 > 0:07:32But I want you to make sure we've got a new book
0:07:32 > 0:07:35and that new book has got every single recipe that was on here.
0:07:37 > 0:07:40- Lunch and dinner.- Yeah. - Any questions?
0:07:40 > 0:07:44- It's not a step, it's more like a leap jump.- Why not?
0:07:44 > 0:07:47I have every confidence in you, but I need your help on it.
0:07:47 > 0:07:50So although I'm going to start to add more work onto you,
0:07:50 > 0:07:52I need you to understand the reason why I'm doing it.
0:07:55 > 0:07:58'As a result of everything I was able to accomplish at Scarborough,
0:07:58 > 0:08:04'I believe real change is achievable across UK hospitals, despite failed initiatives in the past.
0:08:04 > 0:08:07'But each hospital has its own unique issues
0:08:07 > 0:08:11'and they don't all need a complete overhaul when it comes to their food.
0:08:11 > 0:08:14'Some might just need help with one particular thing.
0:08:14 > 0:08:18'So my band of fellow chefs are here to help.
0:08:19 > 0:08:23'One of my volunteers is Michelin-star chef Galton Blackiston.
0:08:23 > 0:08:26'I've sent him to his local hospital in King's Lynn
0:08:26 > 0:08:30'where they want our help to create some new vegetarian dishes
0:08:30 > 0:08:32'and also increase the profits of the restaurant
0:08:32 > 0:08:35'to generate money that can be spent on the patients.'
0:08:35 > 0:08:38Well, day two, massive day.
0:08:38 > 0:08:40Back at King's Lynn Hospital. Last time I came,
0:08:40 > 0:08:43we set a few things in place.
0:08:43 > 0:08:47The restaurant has capacity to serve a lot more meals than it does.
0:08:47 > 0:08:50There's 3,000 staff alone
0:08:50 > 0:08:52coming into the hospital on a daily basis.
0:08:52 > 0:08:54They're sending out less than 200 meals.
0:08:54 > 0:08:57So I had an idea last time I was here
0:08:57 > 0:09:01to think that we'll go and walk around with a trolley and see if we can bring food to them.
0:09:01 > 0:09:06Hopefully we'll be OK, but these things can go badly wrong.
0:09:06 > 0:09:09If you just want to come through this way, the dining room's just through...
0:09:09 > 0:09:12'On Galton's last visit, he left the hospital a to-do list
0:09:12 > 0:09:17'he believed was needed for them to reach their goal of increasing the restaurant's revenue.
0:09:18 > 0:09:20'So first stop is to see head chef Stuart
0:09:20 > 0:09:23'to find out how it's going.'
0:09:23 > 0:09:27Last time we were here, we were going to try and put into place the baguette bar
0:09:27 > 0:09:33and, also, have we got the trolley in place to go round?
0:09:33 > 0:09:36We haven't purchased the trolley yet to go round the hospital,
0:09:36 > 0:09:41but we have got a cold box where we can put rolls in, and a trolley that we can actually use.
0:09:41 > 0:09:43We've looked into the baguette bar.
0:09:43 > 0:09:46We have been in contact with a local supplier.
0:09:46 > 0:09:50The hardest part about purchasing and getting equipment from the NHS
0:09:50 > 0:09:52is the process we've got to go through.
0:09:52 > 0:09:57So we've got soups going on the trolley. What sort of soups?
0:09:57 > 0:10:00We haven't got any soup going on the trolley
0:10:00 > 0:10:03but we're taking out the sandwiches and salads today.
0:10:03 > 0:10:05Can we not get a soup on there today?
0:10:05 > 0:10:09No, because the health and safety of us taking...
0:10:09 > 0:10:13- You can't carry a soup. - ..hot liquids round the hospital.
0:10:13 > 0:10:15Ahh.
0:10:15 > 0:10:18'It's frustrating that the hospital's red tape
0:10:18 > 0:10:21'is currently preventing them taking soup out onto the trolley to staff,
0:10:21 > 0:10:24'as I think this would be a fantastic source of income.'
0:10:24 > 0:10:29I'm very frustrated I can't get soup down into the offices.
0:10:29 > 0:10:32That's not in place because you have to go through rules and regulations,
0:10:32 > 0:10:34health and safety are being a real pain about it.
0:10:34 > 0:10:39If it was me in my kitchen, I say something, it gets done and we work towards it.
0:10:39 > 0:10:44Here you have to go through certain procedures to make anything happen.
0:10:44 > 0:10:49And you should be able to achieve these things. We just need to do it.
0:10:49 > 0:10:51All this talk...
0:10:53 > 0:10:58'But determined to push forward with my plans to increase the department's turnover
0:10:58 > 0:11:00'and raise money that can be used to benefit patients,
0:11:00 > 0:11:03'Galton arranges for soups to be sold in the restaurant
0:11:03 > 0:11:06'before heading out with his makeshift trolley service
0:11:06 > 0:11:08'to see if he can entice the staff to buy some lunch.'
0:11:08 > 0:11:12You can have a baguette, if you want, look. Come and have a look at them.
0:11:13 > 0:11:16I know it's a first. Come on.
0:11:18 > 0:11:21Would you mind me disturbing you for two seconds, guys?
0:11:21 > 0:11:25Would it be of interest if a trolley came round here?
0:11:25 > 0:11:27- That would interest you? - I think it's a good idea.
0:11:27 > 0:11:30It's quite helpful to get food brought to you.
0:11:30 > 0:11:32I'm particularly keen on the soups, as well.
0:11:32 > 0:11:35You guys are so far away from the refectory.
0:11:35 > 0:11:37There will be a trolley coming round to you.
0:11:38 > 0:11:43- Ladies. Do you think it would be of interest?- Yeah. - Ladies, don't go wandering off.
0:11:43 > 0:11:45'Word quickly spreads of the new trolley service
0:11:45 > 0:11:49'and the hospital staff are keen to part with their hard-earned cash.'
0:11:49 > 0:11:54- I would like a ham one, please. - Perfect.- Can I have the plain salad?
0:11:54 > 0:11:58Would you be interested if we, at a later date, brought soups around?
0:11:58 > 0:12:01- Yes, definitely.- Yes, definitely soups.- Soups would be good.
0:12:01 > 0:12:05This is just a trial. We'll get the soups in, more variety of salads.
0:12:05 > 0:12:09This is definitely a good move. I know it.
0:12:10 > 0:12:14- We've had a long day. - 'So how much extra money has been made in just one day?'
0:12:14 > 0:12:17- I've got some figures for you. - Right.
0:12:17 > 0:12:21And I hope you'll be as happy with them as I am.
0:12:21 > 0:12:24The rolls and the salads that we took round on the trolley,
0:12:24 > 0:12:26- we sold 35 of those.- Good.
0:12:26 > 0:12:29- And the baguettes, we sold 57.- Oh!
0:12:29 > 0:12:32Anyway, profits. We've done some working out.
0:12:32 > 0:12:35- THEY LAUGH - So, on the 57 baguettes,
0:12:35 > 0:12:40- on a monthly basis, the profit was £1,400.25.- Oh, right.
0:12:40 > 0:12:44- Very good.- On the units on the trolley, £700 a month.
0:12:44 > 0:12:50- £8,400 a year potential.- Oh, right. - It's a no-brainer to me.- Yeah.
0:12:50 > 0:12:54There is definitely, definitely a call for the trolley service.
0:12:54 > 0:13:00- I'm absolutely delighted with some of those sales figures. I really am. - Yeah, I'm pleased with that.- Very.
0:13:02 > 0:13:07'Generating an income has become vital in every hospital in the UK
0:13:07 > 0:13:13'as the NHS has to make tens of billions of pounds worth of efficiency savings by 2015.
0:13:13 > 0:13:17'Back in Birmingham, one way the trust is considering saving money
0:13:17 > 0:13:20'is by losing the in-house catering team altogether
0:13:20 > 0:13:25'and outsourcing the food to external companies, who make it off-site.
0:13:26 > 0:13:31'But I think fresh food made on the day in the hospital is best.
0:13:31 > 0:13:35'So I've been working with the kitchen department here to try and turn things around.
0:13:35 > 0:13:39'If I can make the operation more cost-effective, hopefully we can save their jobs.
0:13:42 > 0:13:47'So far, most of the time has been spent trying to change the mindset when it comes to food.
0:13:47 > 0:13:50'Although this hasn't been easy.'
0:13:51 > 0:13:54What you've done is create recipes.
0:13:54 > 0:13:58You've photocopied out of cookbooks, you don't even use it.
0:13:58 > 0:14:00Those scales haven't been used.
0:14:00 > 0:14:03You're making stuff without even thinking about it.
0:14:03 > 0:14:06From now on, this is the bible.
0:14:06 > 0:14:08- Use it.- Yes, chef.
0:14:08 > 0:14:11If I hadn't spotted that, that would've got thrown in the bin.
0:14:11 > 0:14:17That's five litres of custard for lunch, five for dinner, that's ten litres, 365 days a year.
0:14:20 > 0:14:23'But I think we've come a long way since I started working with the team.'
0:14:23 > 0:14:26Every time I turn round in this kitchen,
0:14:26 > 0:14:29you've got a whisk in your hand, whisking custard.
0:14:29 > 0:14:33- HE LAUGHS - Yeah, there's something going on between me and the custard.
0:14:33 > 0:14:36- Yeah. - I think I've got a point to prove.
0:14:36 > 0:14:38Do you remember when I first walked in here?
0:14:38 > 0:14:42- Well, I'm not going to forget that. - When you got the double cream and the vanilla essence
0:14:42 > 0:14:45- and threw it all in? - I'm was trying to impress.
0:14:45 > 0:14:48'I can see the staff are starting to turn a corner
0:14:48 > 0:14:51'and producing better food and working well as a team.'
0:14:51 > 0:14:55This is a great thing. We're now, what, quarter past 11.
0:14:55 > 0:14:59The pies are going in. Eight weeks ago, this would be done at eight o'clock in the morning.
0:15:01 > 0:15:05'But now it's crunch time. I want to roll out some major changes
0:15:05 > 0:15:09'which I firmly believe will improve the hospital's food and increase their profits,
0:15:09 > 0:15:13'pulling this department out of the red and back into the black.
0:15:13 > 0:15:16'As part of that, I'd like to install a baguette bar
0:15:16 > 0:15:19'and head of facilities Emma has heard back from the board
0:15:19 > 0:15:21'about whether they can give us the money to do it.'
0:15:21 > 0:15:24Just brown them for about another five minutes.
0:15:24 > 0:15:29- Ah!- Hello!- How you doing? You all right?- Yes, thank you.- Good.
0:15:29 > 0:15:32- I think I've secured the funding. - You think, or we have done?
0:15:32 > 0:15:35- I would say 99.9% there.- OK.
0:15:35 > 0:15:40Cos I think we can actually upgrade it a bit, rather than just having a stand-alone counter.
0:15:40 > 0:15:43Right. Even better.
0:15:43 > 0:15:46'It's great news that Emma's managed to secure the money for the baguette bar.
0:15:46 > 0:15:49'But there's a much more fundamental problem to fix, too.
0:15:49 > 0:15:54'From the start, the biggest shocker for me and the root of most of the wastage here
0:15:54 > 0:15:58'has been the ordering system, or lack of ordering system.'
0:15:58 > 0:16:02Right, guys, we've still got a bit of issues throughout all this.
0:16:02 > 0:16:05One of the main issues that we brought up was waste.
0:16:05 > 0:16:08So I've put this little idea together.
0:16:08 > 0:16:13We go back to how... Most of the wards and certainly the hospitals I've worked for so far
0:16:13 > 0:16:15- have a menu system.- Yeah.
0:16:15 > 0:16:19To help you, I'd like you to call Pat at Scarborough.
0:16:19 > 0:16:24- Yep.- If you look at your spend per year on food, it's quarter of a million quid?- Yep.
0:16:24 > 0:16:27So your spend on food is quarter of a million pounds.
0:16:27 > 0:16:3140 to 50% of it is going in the bin.
0:16:31 > 0:16:33- That's depressing, isn't it? - BOTH: Mm.
0:16:33 > 0:16:37So between now and our final day when we'll implement all this,
0:16:37 > 0:16:41I need all the recipes written, new file, costed, everything.
0:16:41 > 0:16:44- Yep.- All right? So no pressure.
0:16:44 > 0:16:47- We're just going to be living here. - THEY LAUGH
0:16:48 > 0:16:52'Meanwhile, over 200 miles away at the Royal Cornwall in Truro,
0:16:52 > 0:16:55'two more of my band of volunteer chefs, the Tanner brothers,
0:16:55 > 0:16:58'have a difficult job on their hands.
0:16:58 > 0:17:02'James and Chris have been asked to develop a fork-mashable menu
0:17:02 > 0:17:05'so that stroke patients aren't just eating puree food.
0:17:05 > 0:17:07'It can be hard after a stroke to swallow food,
0:17:07 > 0:17:12'so coming up with tastier dishes that the patients won't choke on is a real challenge for the lads.'
0:17:12 > 0:17:16Last time we left the hospital, a loads of boxes and some notes,
0:17:16 > 0:17:19some mental notes that we'd taken of the kind of food we wanted to do.
0:17:19 > 0:17:22And all I've been thinking about is crushing things with forks.
0:17:22 > 0:17:25We've come up with some recipes
0:17:25 > 0:17:27and we've tested them out
0:17:27 > 0:17:29and we've brought a load along today.
0:17:29 > 0:17:32There was just so much information to take in
0:17:32 > 0:17:35and you look at all the dietary side of it and stuff like that.
0:17:35 > 0:17:40There's a bit of jeopardy today, cos we don't know what they're going to come out like.
0:17:41 > 0:17:46'So with their prototype frozen meals in tow, the Tanners make their way to begin the cooking process
0:17:46 > 0:17:49'that all cook-freeze dishes go through.'
0:17:49 > 0:17:51- How are you, James? - Yeah, good to see you guys.
0:17:51 > 0:17:53'But will their meals hold up to it?'
0:17:53 > 0:17:58- This is a typical regen oven.- Yep. - So these are used on all the wards throughout the hospital.
0:17:58 > 0:18:02- So when you're ready...- Right. - Number one.- Yeah.
0:18:02 > 0:18:0480 minutes. And that's it.
0:18:04 > 0:18:07- Bless this trolley... - THEY LAUGH
0:18:07 > 0:18:12Just get down on your knees and do it properly.
0:18:12 > 0:18:14- I'm James. This is Chris.- Hiya.
0:18:14 > 0:18:18'While their dishes are being cooked, the boys grab a chat with three recovering stroke patients
0:18:18 > 0:18:21'who are going to be tasting them.'
0:18:21 > 0:18:24- Was food something you looked forward to?- Yes.
0:18:24 > 0:18:27But it was also frustrating, cos if you didn't like it,
0:18:27 > 0:18:31you couldn't actually tell anybody. It came out garbled.
0:18:31 > 0:18:35- Right.- So they would sometimes say, "He doesn't want it," and take it away.
0:18:35 > 0:18:38If you had something like sausage and mash and peas,
0:18:38 > 0:18:42- and you can't cut the sausage up. - Yep.
0:18:42 > 0:18:46So they take it away and they put all of it in a blender.
0:18:46 > 0:18:50So that's great, I can swallow it,
0:18:50 > 0:18:53I can cut it, but it's just a mash.
0:18:53 > 0:18:59- For the first four weeks, I didn't have any proper food.- Yeah.
0:18:59 > 0:19:02So, erm, after that,
0:19:02 > 0:19:04it was just the choking.
0:19:04 > 0:19:08- It's just...- That's something you still face today, 20-odd years on.- Not as bad.
0:19:08 > 0:19:11Listen, it'd be good to gauge...
0:19:11 > 0:19:14Cos obviously you've all had very, very different experiences of that.
0:19:14 > 0:19:18Just to see what you think with the food.
0:19:19 > 0:19:24'The taste test is crucial in getting the dishes approved and onto the hospital's menu.
0:19:24 > 0:19:28'If there are major changes, it will mean the boys are back to the drawing board.
0:19:28 > 0:19:32'On hand to see how it goes are one of the hospital's dieticians
0:19:32 > 0:19:34'and a speech therapist.'
0:19:34 > 0:19:36All right, here we go.
0:19:36 > 0:19:40Taste-wise, it was good. Some of the dishes I would pay for in a restaurant.
0:19:40 > 0:19:42It's just little bits that need tweaking.
0:19:42 > 0:19:44There's quite a lot of chicken,
0:19:44 > 0:19:47but I still found that a little bit...
0:19:47 > 0:19:50as though I was going to choke a bit.
0:19:50 > 0:19:54No, I think you're right. It's stranded a bit.
0:19:54 > 0:19:58There was genuine responses. Everyone is very, very different.
0:19:58 > 0:20:01The fish is proper soft and flaked.
0:20:01 > 0:20:06The mashed potato's very soft and creamy, so it's not dry at all. And it tastes lovely.
0:20:06 > 0:20:10- It's actually better than I thought it was going to go. - It was really good.
0:20:10 > 0:20:12The mashed potato is just perfect.
0:20:12 > 0:20:15That's perfect. Keep that one coming. We like that.
0:20:15 > 0:20:18- And that flavour's all right, yeah? - Lovely.
0:20:18 > 0:20:21OK, well, for the next stage, we do our little minor tweaks
0:20:21 > 0:20:24and then the dieticians have to go through all of the recipes we've done.
0:20:24 > 0:20:28That all gets approved off and then the guys at the factory
0:20:28 > 0:20:34make it en masse and serve it to the patients on the ward, but all of the patients, which is fantastic.
0:20:36 > 0:20:39'My goal has always been to help as many hospitals as I can,
0:20:39 > 0:20:42'but it's obvious I couldn't have done it alone.
0:20:42 > 0:20:44'And on top of drafting in my chef mates to help,
0:20:44 > 0:20:47'I still have one more favour to call in.
0:20:47 > 0:20:50'This time it involves Pat and Sharon at Scarborough,
0:20:50 > 0:20:53'where our mission to improve hospital food first began.
0:20:53 > 0:20:58'I've arranged for Tracy and Emma to visit and learn how their kitchen in Birmingham could benefit
0:20:58 > 0:21:01'from introducing an ordering system like the one used in Scarborough.'
0:21:01 > 0:21:06I think it's seeing what they've already been through and then how they're using it now.
0:21:06 > 0:21:12So basically, what's going to happen once we've finished working with James temporarily and moving on.
0:21:12 > 0:21:16But also looking at what they went through,
0:21:16 > 0:21:20because I think it'd be nice to share it with the team back at the Orthopaedic.
0:21:20 > 0:21:25- What are you making, Big Bird? - Topping beef and mushroom pies. - Oh, well done.
0:21:25 > 0:21:29I feel quite honoured, and I think the whole department does,
0:21:29 > 0:21:31that James has come back and asked us for our help.
0:21:31 > 0:21:35So he must have been pleased with what we did whilst he was here.
0:21:35 > 0:21:37- Hi, Emma! Nice to meet you! - Hello. And you.- I'm Tracy.
0:21:37 > 0:21:41'Pat gets straight to business and shows Tracy and Emma her ordering system.'
0:21:41 > 0:21:45So there's all our wards that we have.
0:21:45 > 0:21:48So Chestnut Ward, that's the menu that we've got on for lunch today.
0:21:48 > 0:21:51So all my patients fill out an individual menu card.
0:21:51 > 0:21:54- Do you not send menu cards out to your...?- At the moment, we don't,
0:21:54 > 0:21:58but as part of the roll out, we're going to go for the full sending out menus.
0:21:58 > 0:22:02So that's the total, so you know how much you've actually got to cook.
0:22:02 > 0:22:07- And the average cost of the meal today is £1.25.- Right.
0:22:07 > 0:22:11- So you can tell how much it costs before you actually serve it. - Brilliant.
0:22:12 > 0:22:16I found it really useful coming today. I'm glad I came.
0:22:16 > 0:22:19- It was nice meeting Pat and Sharon. - Yeah.
0:22:19 > 0:22:22- Talking through the process.- We've had a chance to have a good chat
0:22:22 > 0:22:27and understand what they've been through and the fact that there is light at the end of the tunnel,
0:22:27 > 0:22:30- and we can take that back to the team and it'll be really positive. - Definitely.
0:22:30 > 0:22:34'After seeing first-hand how an effective ordering system can make things run more smoothly,
0:22:34 > 0:22:37'Emma and Tracy head back to Birmingham,
0:22:37 > 0:22:40'ready to put into practice what they've learnt.
0:22:40 > 0:22:42'But that won't be the only change this morning.'
0:22:42 > 0:22:47Today's a big day for the team. Not only have I implemented a new menu system...
0:22:47 > 0:22:49Well, it's not really a new menu ordering system,
0:22:49 > 0:22:51it exists in every other hospital I've worked at,
0:22:51 > 0:22:55but we're trying it out on one of the wards to reduce that waste,
0:22:55 > 0:22:57but also I've given them two new dishes to try
0:22:57 > 0:23:00for the new menu, so fingers crossed.
0:23:00 > 0:23:04- Have you made this before? - Never.- Never?
0:23:04 > 0:23:08'If we don't prove that giving the patients an individual menu
0:23:08 > 0:23:10'will massively reduce the amount of waste
0:23:10 > 0:23:13'then everything I want to do here looks doomed to fail.
0:23:13 > 0:23:17'So I need to make sure the team keeps it together and doesn't make any mistakes.'
0:23:17 > 0:23:21- What are you with? Sticky toffee pudding?- Yeah.
0:23:21 > 0:23:24OK. That's the wrong amount of sugar.
0:23:24 > 0:23:27This is the one I sent you for six portions.
0:23:27 > 0:23:30So, yeah, 150 grams for six.
0:23:30 > 0:23:34- Yeah?- Oh, so that's definitely not right, is it?- Yeah.
0:23:34 > 0:23:37- 1.25 kilos you're missing.- Yeah.
0:23:37 > 0:23:42I thought it didn't look right. That's your only mistake you're allowed today. That's it.
0:23:42 > 0:23:44- So 33 eggs, yeah?- 33 eggs.
0:23:45 > 0:23:48Just going to check that.
0:23:48 > 0:23:50'The lack of an ordering system
0:23:50 > 0:23:53'has been one of the issues that, so far, despite my best efforts,
0:23:53 > 0:23:57'we haven't been able to change. I tried to get the wards to phone down
0:23:57 > 0:24:00'with the patient numbers by a certain time, but it hasn't worked.
0:24:00 > 0:24:03'So if we can't crack it today, we're in trouble.
0:24:03 > 0:24:08'Added to that, there's the pressure of seeing if the patients like the new dishes we're trying out.'
0:24:09 > 0:24:12It feels like it's real cooking again.
0:24:12 > 0:24:15I'm coming in and it feels like I'm actually stepping again.
0:24:15 > 0:24:17Cos before, it became quite robotic.
0:24:17 > 0:24:22So to do something like this, and alongside James, as well, it's pretty cool.
0:24:24 > 0:24:30'And what's also pretty cool is today we're trialling the new menu system on one of the wards.
0:24:30 > 0:24:34'For that ward, at least, we know exactly how many people we're cooking for.
0:24:34 > 0:24:39OK, everyone, I've got the numbers! Yee-hah! Got the numbers off Ward 2.
0:24:39 > 0:24:41Oh, my God!
0:24:41 > 0:24:44'Those words are like music to my ears.'
0:24:44 > 0:24:46Fruit juice, 12. Chicken chasseur, eight.
0:24:46 > 0:24:48No broccoli quiche.
0:24:48 > 0:24:51Three sweet corn, five baby carrots.
0:24:51 > 0:24:54Six egg sandwiches. Three sticky toffee pudding.
0:24:54 > 0:24:57- And nine fruit cups. - How good is that?- OK?
0:24:57 > 0:25:01'Exact numbers from the ward where we're testing the new system.
0:25:01 > 0:25:04'Let's just hope we don't see any waste.'
0:25:04 > 0:25:06Because it's one of our biggest wards,
0:25:06 > 0:25:09- we would've sent them about 15 pieces of chicken.- I know.
0:25:09 > 0:25:12- And we would've sent some flan for the vegetarians.- Yeah.
0:25:12 > 0:25:14Hey?
0:25:14 > 0:25:19- Eight chicken chasseur for one of our biggest wards? - Yep. That's what they want.
0:25:20 > 0:25:25OK, this is for Ward 2. This is what happens when we get the order beforehand.
0:25:25 > 0:25:30Now, Ward 2 is a big ward, so what they would normally do is send a whole tray full,
0:25:30 > 0:25:32uncut, of sticky toffee pudding.
0:25:32 > 0:25:36But...things are going to be different today.
0:25:39 > 0:25:41Now, this is for the other wards
0:25:41 > 0:25:46that haven't been issued the new menu system.
0:25:46 > 0:25:49And I reckon a good 40% of this is going to come back.
0:25:49 > 0:25:52And when it comes back,
0:25:52 > 0:25:54I can't use it and it goes in the bin.
0:25:55 > 0:25:57Which is nice.
0:25:57 > 0:26:03- 1, 3, 12...- 'The moment's arrived to send the food up onto the wards and into the restaurant.'
0:26:03 > 0:26:06OK, there you go. Ward 2. That's your new system.
0:26:07 > 0:26:11'My greatest fear now is we still see loads of food come back from Ward 2,
0:26:11 > 0:26:15'despite the patients being able to choose which dish they wanted.
0:26:15 > 0:26:18'If that happens, we're back to square one
0:26:18 > 0:26:22'and I'll be running out of time to turn this department around.
0:26:22 > 0:26:26'So I can't help being nervous when lunch is over and it's time to compare the waste.
0:26:26 > 0:26:31'First of all, checking what's come back from the wards still using the old system.'
0:26:31 > 0:26:35So that's nine portions of chicken. That's Ward 3.
0:26:35 > 0:26:38And how many? Six puddings. Ward 12?
0:26:38 > 0:26:42Five portions of that left, two portions of pudding, yeah?
0:26:42 > 0:26:45Ward 1? Even more.
0:26:45 > 0:26:48Six puddings. How much chicken? Five chicken.
0:26:48 > 0:26:53I want to check number 2. I did genuinely not open this
0:26:53 > 0:26:56so I'll be interested to find out.
0:26:57 > 0:27:00So you've got zero pud.
0:27:00 > 0:27:03What, half a chicken? I think somebody's had the other half.
0:27:03 > 0:27:05There's half a portion.
0:27:05 > 0:27:10So really, you've got £1.40 waste on Ward 2.
0:27:11 > 0:27:13Ward 1 has brought you in
0:27:13 > 0:27:18£21.80 waste.
0:27:18 > 0:27:23Ward 3 has brought you in 34 quid waste.
0:27:23 > 0:27:28Ward 12 has brought you in £16.60 waste.
0:27:28 > 0:27:33Right, my waste on one ward is £1.40.
0:27:33 > 0:27:35That's what it would cost you in the restaurant.
0:27:35 > 0:27:38Your waste on other wards so far,
0:27:38 > 0:27:41£72.40.
0:27:41 > 0:27:44- Times by seven.- Yep.
0:27:44 > 0:27:46£506.80.
0:27:46 > 0:27:49Times by 52.
0:27:49 > 0:27:52£26,353.
0:27:54 > 0:27:57And that is by changing nothing
0:27:57 > 0:28:00other than the way we take the orders.
0:28:00 > 0:28:03I reckon if we did implement the ordering system,
0:28:03 > 0:28:07we would go from 50% waste, which is I think what we're doing at the moment,
0:28:07 > 0:28:10to ten.
0:28:10 > 0:28:12And the good thing is, we're on budget.
0:28:12 > 0:28:17- If we do that.- Brilliant. - And not this.- Yep.- All right?- Yes.
0:28:17 > 0:28:19Well, we've got positives and negatives from today.
0:28:19 > 0:28:22The positives are that I think Emma and the team are well aware of waste
0:28:22 > 0:28:25and I think it was a good exercise in proving that
0:28:25 > 0:28:29and seeing how much food, physically, in terms of what you see,
0:28:29 > 0:28:32but also in terms of what it costs,
0:28:32 > 0:28:34I think is vital when you do put it down on paper,
0:28:34 > 0:28:39particularly when you start handing it in to Emma and the guys who work in the office.
0:28:39 > 0:28:43To actually see it was quite, you know, quite astounding,
0:28:43 > 0:28:46and I think it's just really, you know,
0:28:46 > 0:28:49putting the message through that this is something we need to do.
0:28:49 > 0:28:53And it's not a maybe, it's not, "Oh, it'd be nice to do," it's something we've got to do.
0:28:53 > 0:29:00- Now you see how it's all going down the... It's heartbreaking. - That's just mental.
0:29:01 > 0:29:06'It's always been the process of how they do things that's been the biggest problem here in Birmingham.
0:29:06 > 0:29:10'So proving that the ordering system works is a major part of the solution
0:29:10 > 0:29:13'and feels like a real breakthrough.
0:29:13 > 0:29:15'It's a good moment for me to catch up with how things are going
0:29:15 > 0:29:21'at some of the other hospitals that have agreed to work with us, starting at the Royal Free in London
0:29:21 > 0:29:26'where Lawrence Keogh and Paul Merrett have been looking at how to supplement the catering operation
0:29:26 > 0:29:31'that's currently cook-chill, meaning that meals are bought in ready made and heated up on site.'
0:29:31 > 0:29:34As you know, when I started this project, it somewhat snowballed.
0:29:34 > 0:29:39And as such, we've got different satellite hospitals right around the country
0:29:39 > 0:29:42and I've managed to pull support from a load of mates of mine who are chefs.
0:29:42 > 0:29:47- So we've got Lawrence and Paul. - Morning.- Thank you so much for giving up your time on this.
0:29:47 > 0:29:51- I'll remember that, standing here freezing!- You didn't realise you'd be doing this.
0:29:51 > 0:29:55- What have you found so far?- They currently use the cook-chill system,
0:29:55 > 0:29:58which was interesting. We spoke to nurses, a lot of patients.
0:29:58 > 0:30:01One thing came out time and time again. The word fresh.
0:30:01 > 0:30:04That's what they want. Salad, soups, that kind of thing.
0:30:04 > 0:30:07When they go to this system, there's almost no going back.
0:30:07 > 0:30:12- So what are we doing today?- We're going to test-drive some soups and salads and bring them to the wards.
0:30:12 > 0:30:15No time like the present. Good job I brought my chef's jacket with me.
0:30:15 > 0:30:18- They're your recipes, mate.- Exactly.
0:30:22 > 0:30:27'The Royal Free stopped serving freshly cooked meals and turned cook-chill in 1988.
0:30:27 > 0:30:30'However, they do still have a functioning kitchen,
0:30:30 > 0:30:33'which prepares food for the on-site dining room.
0:30:33 > 0:30:35'So we're hoping that from now on,
0:30:35 > 0:30:38'it can also be used to start cooking fresh soups and salads for the patients.'
0:30:39 > 0:30:45The idea of this soup is, what we've certainly done with the other hospitals is try and do it...
0:30:45 > 0:30:50Obviously look at cost. So this is the same soup as we serve in the restaurant to serve to patients.
0:30:50 > 0:30:53'Today we're testing out whether the plan will work,
0:30:53 > 0:30:57'and taking some soups up to the wards to see what the patients think.
0:30:57 > 0:30:59'So it's all hands on deck to get them finished.'
0:30:59 > 0:31:03- Come on. - We're going to have a cup of tea, Paul, while you're doing that.
0:31:03 > 0:31:06Can we do the omelette challenge after this?
0:31:06 > 0:31:09I want a cup of tea with the chef. Push on.
0:31:09 > 0:31:11Do you want me to squeeze these, chef?
0:31:11 > 0:31:14I was only brought into this show to cut parsnips.
0:31:14 > 0:31:17That's the only reason you're here. I'm only here to squeeze limes.
0:31:17 > 0:31:21- I don't know what I'm doing here. - Chop, chop.
0:31:22 > 0:31:27'The great thing about this hospital is that everybody is fully committed to making this work.
0:31:27 > 0:31:29'Especially executive head chef Graham.'
0:31:29 > 0:31:32I'm going to introduce fresh soups, which has got to come from this kitchen,
0:31:32 > 0:31:36- cos it's the only kitchen in the hospital.- But then if we get all the veg diced for you,
0:31:36 > 0:31:39- then you have no... - There's no problem at all. No. No.
0:31:39 > 0:31:45- It's just hot stock, hot milk... - And currently, we only serve soup in the evening.
0:31:45 > 0:31:47It's only one service a day.
0:31:47 > 0:31:50- Not lunchtime?- No.
0:31:50 > 0:31:54I'd want a bowl of soup for lunch, wouldn't you? On a day like today, it's freezing outside.
0:31:54 > 0:31:57It is freezing outside, by the way.
0:31:57 > 0:32:00For you at home, it may look actually a big kitchen,
0:32:00 > 0:32:04but this is actually really small considering the size of the hospital.
0:32:04 > 0:32:06Sadly, the hospital has gone cook-chill
0:32:06 > 0:32:10and there's very, very few times when it'll actually revert back to fresh food.
0:32:10 > 0:32:16Certainly, what the fresh soups can bring, and what the guys have been working on with the compound salads,
0:32:16 > 0:32:22it could be a great start and certainly fill a niche in that market that they want to look for.
0:32:24 > 0:32:26It's going to be done with ten mil dice.
0:32:28 > 0:32:32He gets to work with the pots. I'm squeezing limes. He does all the fun stuff.
0:32:32 > 0:32:36- All the legwork... - And he turns up and takes the glory. HE LAUGHS
0:32:38 > 0:32:42- Oh!- Now you look like you've been in the kitchen. - HE LAUGHS
0:32:43 > 0:32:45I'm not playing.
0:32:46 > 0:32:51'Right, the soup's made. Well, just about. The lads get started on making their coleslaw.'
0:32:51 > 0:32:54Do you remember when I used to work in customs?
0:32:55 > 0:32:59'And I grab a moment with director of facilities Jeremy
0:32:59 > 0:33:03'to chat about how introducing some freshly made dishes will improve their service.'
0:33:03 > 0:33:06- You've done a bit of research on this.- We have. - While the guys have been in.
0:33:06 > 0:33:09We went back to look at what we were serving for our patients
0:33:09 > 0:33:14and found that we were buying in a product that was packaged up
0:33:14 > 0:33:18and it just didn't look that appetising on the plate.
0:33:18 > 0:33:21This is a bought-in product that arrives to your door pre-done.
0:33:21 > 0:33:23- Travels 60 miles, plastic packaging. - Right.
0:33:23 > 0:33:27- And it's just a basic composite salad.- Right.
0:33:27 > 0:33:30And it really wasn't bright, it wasn't colourful,
0:33:30 > 0:33:36it didn't offer that temptation if you really needed your taste buds tempting.
0:33:36 > 0:33:41Now, in terms of cost, how would that vary between what these guys have come up with
0:33:41 > 0:33:45to what's currently on your... what you're spending?
0:33:45 > 0:33:48Clearly, we're spending money on food miles and on the packaging,
0:33:48 > 0:33:52which needs to be recycled, and that's not including the salad,
0:33:52 > 0:33:55so, actually, it makes more sense that we do the salads ourselves,
0:33:55 > 0:33:59reduce wastage, and also build that into making a product
0:33:59 > 0:34:02that's more exciting and tempting for our patients to eat.
0:34:03 > 0:34:09'Getting hospitals to constantly examine their practices has to be the best way forward.
0:34:09 > 0:34:14'Doing things differently here will give patients an instant benefit, without costing any more money.
0:34:14 > 0:34:18'There's no reason for freshly cooked food to cost a fortune,
0:34:18 > 0:34:22'as we're aiming to prove at all the hospitals I'm working with.'
0:34:26 > 0:34:29- Lovely.- Crunchy. It's fresh.- Lovely.
0:34:29 > 0:34:33- So if this was offered, you'd go for this?- Yeah. Yeah.- Excellent.
0:34:33 > 0:34:35- Are you happy? - Yeah, I like it. I think it's great.
0:34:35 > 0:34:38How does that compare with what you've had before?
0:34:38 > 0:34:40Very tasty, yeah. Very good.
0:34:40 > 0:34:45- Hi, Gladys. Lawrence. - I haven't done my hair at all.
0:34:45 > 0:34:48- You haven't done your hair? Don't worry, Gladys.- I haven't done mine.
0:34:48 > 0:34:51- I see you've eaten the soup.- Yeah, it was lovely. Yeah, very nice.
0:34:51 > 0:34:53And how was the food since yesterday? How's it been?
0:34:53 > 0:34:56Well, the dinner hasn't been very nice.
0:34:56 > 0:35:00I didn't have soup yesterday. I missed it, you see, I had to have...
0:35:00 > 0:35:03- Would you always have soup if it was there? - Oh, I would, yeah. I love soup.
0:35:03 > 0:35:06- How long are you in for? - I'm going home tomorrow.
0:35:06 > 0:35:09I don't like to say this, but I'm glad you're leaving tomorrow.
0:35:09 > 0:35:12- The soup made me better, it cheered me up. - THEY LAUGH
0:35:12 > 0:35:18'It's brilliant to see the soups and salads going down so well with the patients on the ward.
0:35:18 > 0:35:23'But we also need to make sure that the soups will sell in the staff and visitors' dining room.'
0:35:23 > 0:35:27- Well, we're in the restaurant. It's a big restaurant for a big hospital.- It's huge.
0:35:27 > 0:35:30- Upstairs went well, I thought. - Yeah, really good.
0:35:30 > 0:35:33- Really good positive results from it.- I think they were honest, James.
0:35:33 > 0:35:36We want them to be honest, that's the key to it.
0:35:36 > 0:35:40What I'd like you guys to find out, really, from the people eating here
0:35:40 > 0:35:44is what they think of the soup, because this is the same soup as what's served to the patients.
0:35:44 > 0:35:47- We've been busy in the kitchen all morning...- Yes.- I have, not him.
0:35:47 > 0:35:50- ..making soup for the patients, as well.- Right.
0:35:50 > 0:35:52So we wondered what you thought of the parsnip and rosemary?
0:35:52 > 0:35:54It's great. It's the first time I've had it.
0:35:54 > 0:35:58- Good. Good. Is it worth the money?- Yes.
0:35:58 > 0:36:00- How's lunch? - Great.- Really good.- Really nice.
0:36:00 > 0:36:03Soup eater, soup eater, where's yours?
0:36:03 > 0:36:06There's your spoon. Dip it in and have a taste.
0:36:06 > 0:36:10Or you can't join the conversation. Have you seasoned that, by the way?
0:36:10 > 0:36:13- Yes.- Have you added pepper? - I have added some pepper, yes.
0:36:13 > 0:36:16- I told you it needed pepper. - I told you.- No, you didn't.
0:36:16 > 0:36:19Well, anyway, sorry about the seasoning. But apart from seasoning, how is it?
0:36:19 > 0:36:22- I think it's great without the pepper, actually.- Well done.
0:36:22 > 0:36:25- We'll focus on you, I think.- Thanks!
0:36:25 > 0:36:27- Is it good soup? You enjoy it? - Great.- Really nice.
0:36:27 > 0:36:30It's the best soup I've had down here, so it's really good.
0:36:30 > 0:36:34- Sorry, can you just say that again, loudly?- Yeah, it's the best soup I've had down here.- Excellent.
0:36:34 > 0:36:36That's the batch I made.
0:36:37 > 0:36:40Now, we've tried it today on a small ward.
0:36:40 > 0:36:44The big step is obviously rolling this out to the entire hospital.
0:36:44 > 0:36:47That's the big thing. I think, in terms of equipment,
0:36:47 > 0:36:50if we could sort that out between now and when you guys come back,
0:36:50 > 0:36:53the next time you're here, we'll press the green light.
0:36:53 > 0:36:56- Yeah.- It's going to be a big challenge. We're going to have a go.
0:36:56 > 0:37:00The logistics are going to be challenging for us throughout the whole of the hospital.
0:37:00 > 0:37:02It's 500 patients. But we're going to have a go.
0:37:02 > 0:37:05- If it benefits one group...- There's a lot of soup, a lot of salad.
0:37:05 > 0:37:08THEY LAUGH But no problem. That's good.
0:37:08 > 0:37:11- You're going to wish you'd never said that.- No, no, no. Not at all.
0:37:13 > 0:37:15'If we accomplish our goals at the Royal Free,
0:37:15 > 0:37:20'this could be a model for other hospitals across the UK which rely on cook-chill meals.
0:37:20 > 0:37:25'So the pressure's on for what we're doing here to be a success.
0:37:25 > 0:37:27'But for now, I'm travelling to Abergavenny
0:37:27 > 0:37:31'to meet another member of my brigade, Stephen Terry.
0:37:31 > 0:37:34'We've been set the task of creating dishes for a menu
0:37:34 > 0:37:39'that's going to be used in all 115 NHS hospitals throughout Wales.
0:37:39 > 0:37:42'But Stephen's been amazed to discover that currently
0:37:42 > 0:37:49'the only lamb most Welsh hospitals can afford to buy is from New Zealand or Australia, not Wales.
0:37:49 > 0:37:52'We both reckon local lamb could be sourced more cheaply.
0:37:52 > 0:37:55'But the red tape surrounding procurement
0:37:55 > 0:37:58'means hospitals are tied to their existing supplier contracts.
0:37:58 > 0:38:00'And changing them may not be that simple.
0:38:00 > 0:38:06'So as we meet the health minister, Lesley Griffiths, to update her, we're hoping she can help.'
0:38:06 > 0:38:10Right, you gave us a brief to come up with not only a main course,
0:38:10 > 0:38:13using, obviously, lamb.
0:38:13 > 0:38:17- We've got the soups, as well. We think we're about there for you. - Good.
0:38:17 > 0:38:21Certainly in on budget. There are a couple of issues we'll bring up once you've tasted it.
0:38:21 > 0:38:25But you can explain what you've done with your dish.
0:38:25 > 0:38:30This is just a simple...using Welsh lamb, Welsh lamb shoulder
0:38:30 > 0:38:34with some root vegetables, some carrot, and then we've got celery
0:38:34 > 0:38:37and it's got potatoes in there. So it's a complete dish, really.
0:38:37 > 0:38:41So the calorie content of this would be good for patients,
0:38:41 > 0:38:43- cos obviously you've got the pastry, as well.- Absolutely.
0:38:43 > 0:38:46And most... Well, all hospitals now
0:38:46 > 0:38:50- are serving gravy, as well, by the side of it.- As well as. Thank you.
0:38:50 > 0:38:54See what you think. It doesn't detract from the flavour, certainly not.
0:38:54 > 0:38:56Smells gorgeous.
0:38:57 > 0:38:59Mm.
0:39:01 > 0:39:04- Good enough?- Mm. That is so good.
0:39:04 > 0:39:08- Approve of that one?- I approve of that one.- Thank you very much.
0:39:08 > 0:39:13- Thank you.- This is butternut squash and lime.
0:39:13 > 0:39:16- Erm...- Lime?
0:39:16 > 0:39:20- Six minutes to make.- Delicious.
0:39:20 > 0:39:24It's literally just the ingredients go in, six minutes, done.
0:39:24 > 0:39:28- That's so tasty.- There is one big key problem with all this.
0:39:28 > 0:39:33- OK.- What we've discovered is procurement.- Yeah.
0:39:33 > 0:39:35As far as we know,
0:39:35 > 0:39:38you cannot buy Welsh lamb
0:39:38 > 0:39:41and put it on a menu in a hospital in Wales.
0:39:41 > 0:39:44Well, I'd very much like to use Welsh lamb, obviously,
0:39:44 > 0:39:46- but we've got to stick within budget.- Yeah.
0:39:46 > 0:39:50So, that is obviously an issue that we'll have to look at.
0:39:50 > 0:39:53I've done my research. I can get you two suppliers,
0:39:53 > 0:39:56- which I've got on here, that will do Welsh lamb...- Mm.
0:39:56 > 0:39:58- ..on average...- Mm.
0:39:58 > 0:40:03..at £3.50 cheaper than what you're currently buying it per kilo.
0:40:03 > 0:40:06It's certainly something we can look at within the procurement rules.
0:40:06 > 0:40:10- I think the whole lot needs investigating.- Yeah. It's certainly something we can look at.
0:40:10 > 0:40:15- You're going to have big issues when it comes to buying stuff, because you're handcuffed.- Mm.
0:40:15 > 0:40:19- Are you happy?- Yes, very. - £1.25, then, for a portion of soup.
0:40:20 > 0:40:23'I'm really pleased that Lesley approved our dishes,
0:40:23 > 0:40:26'and they'll be on the menu across all of Wales.
0:40:26 > 0:40:31'I hope that she can look into the issues around the purchasing processes
0:40:31 > 0:40:33'and manages to get Welsh lamb back on the menu.
0:40:33 > 0:40:37'But it really does feel that everywhere my brigade of chefs are,
0:40:37 > 0:40:40'we're all moving in the right direction.'
0:40:40 > 0:40:42Now, this is a huge task for us to take on.
0:40:42 > 0:40:45Changing the hospital food in one was hard enough,
0:40:45 > 0:40:48and the previous experience that I had at Scarborough,
0:40:48 > 0:40:51but trying to do five at the same time is proving quite difficult.
0:40:51 > 0:40:53But I really do believe if you can change one thing,
0:40:53 > 0:40:57it really makes a massive difference to the bigger picture.
0:40:57 > 0:41:01And looking back at the initiatives that the previous governments have done in the past,
0:41:01 > 0:41:05spent millions, up to 50 million quid in recent years,
0:41:05 > 0:41:07on trying to change the hospital food,
0:41:07 > 0:41:10that we've proved at Scarborough that we can do it.
0:41:10 > 0:41:13We've come under budget, we have great food,
0:41:13 > 0:41:17it benefits not only the staff here but, most importantly, the patients.
0:41:17 > 0:41:20So, I really do believe that this can work.
0:41:20 > 0:41:23But implementing it is the difficult bit.
0:41:24 > 0:41:28'Next time, it's make or break for the team in Birmingham
0:41:28 > 0:41:32'as we roll out my plans to transform the hospital's food.'
0:41:32 > 0:41:36This is the moment, where... you're going to get judged now.
0:41:36 > 0:41:39We came in quite confident
0:41:39 > 0:41:41and everyone now seems like a bag of nerves.
0:41:41 > 0:41:45I've got a funny feeling it's going to be quite a day. I can feel the vibes.
0:41:45 > 0:41:48'And I reunite my brigade of chefs as we bring together
0:41:48 > 0:41:52'some of the most influential decision-makers in the NHS
0:41:52 > 0:41:55'in the next step towards revolutionising hospital food.'
0:41:55 > 0:41:59All these people on board this boat are all passionate about one thing
0:41:59 > 0:42:02and that's to make the food in the NHS better.
0:42:23 > 0:42:27Subtitles by Red Bee Media Ltd